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Aloor dom

This is a very popular and flexible dish in Bengal as it could be eaten at breakfast with luchi/poori, or with pulao or rice at dinner or lunch. It can be cooked in many different ways and this is the way I make it when I want it for breakfast to go with loochi /poori or parantha.

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Ingredients
Serves: 5

1 teaspoon jeera (cumin seeds)

1 teaspoon panch-foran seeds

1 teaspoon sorshe dana (mustard seeds)

1 teaspoon mauri (fennel seeds)

1 teaspoon kalo-jeera (kalonji Seeds)

4 tablespoons oil

700 gms Aloo (potato) small round ones

a pinch Hing (asafetida)

salt to taste

1 cup sliced onion

½ teaspoon ginger paste

1 tomato small or medium

1 teaspoon jeera powder (cumin powder)

1 teaspoon Dry red chilli powder

1 cup water

DirectionsPrep:15min › Cook:15min › Ready in:30min

Make a dry masala by roasting whole jeera seeds, panch-foran seeds, mustard seeds, fennel seeds and kalo jeera seeds in a skillet. Take it out, let it cool and grind it in the blender. Keep it aside to be used later.

Pressure-cook upto 2-3 whistles till potatoes are cooked but firm.
Heat 1 tablespoon of oil in a skillet. Fry the potatoes with hing and little bit of salt. Take it out and set aside.

Fry the cut onions and ginger. Take out and grind in a blender with ¼ cup of water and the tomato.